Pesto Orzo

• 1 3/16 cups orzo tiny rice shaped pas
• 3 tablespoons pesto heaped, 3 to 4
• 6 tomatoes ripe - diced
• 3 9/16 tablespoons pine nuts lightly toasted in an un-greased pan
• 3/4 cup feta cheese diced - preferably Greek sheep's milk
• 3 drops balsamic vinegar
• salt to taste
• 1 fresh basil sprg, to garnish
• 9/16 pound salad leaves Mixed
• 1 13/16 cups basil leaves chopped
• 6 tablespoons olive oil
• 2 tablespoons pecorino cheese grated
• 3 tablespoons walnuts chopped
• 1 clove garlic sliced
• salt to taste

1. 1. Cook the orzo in boiling, salted water until it is al dente, then drain and leave to cool slightly.
2. 2. Toss with the pesto and set to one side.
3. 3. Toss the tomatoes with the balsamic vinegar and salt.
4. 4. Arrange the pasta on four serving plates next to a portion of tomatoes.
5. 5. Sprinkle the pine nuts over the pasta, and then sprinkle the whole dish with the feta cheese.
6. 6. Serve garnished with the basil sprigs on a bed of mixed Italian Salad.
7. Pesto
8. 7. Put the basil in a blender with the olive oil, cheese, walnuts and garlic.
9. 8. Blend until smooth, then season with salt.
10. 9. This pesto can be used to garnish pizzas, soups and vegetable dishes. If it is too thick it can be thinned with additional olive oil.

orzo tiny, pesto, tomatoes, nuts, feta cheese, vinegar, salt, fresh basil sprg, salad, basil, olive oil, pecorino cheese, walnuts, garlic, salt

Taken from www.yummly.com/recipe/Pesto-Orzo-1670279 (may not work)